Gochujang Muffins

1 slice bacon

1/4 onion

1/4 sweet pepper

1/2 stalk celery

3 eggs

1/2 cup ricotta cheese

salt & pepper

1 Tbsp gochujang

crumbled cornbread

preheat oven to 375°

grease a 6-cup muffin tin with oil or butter

chop bacon & veg into small pieces

saute 5 minutes over medium heat

whisk eggs, cheese, salt, pepper, & gochujang together in a large bowl

distribute the sauteed mix into the six cups

crumble a small amount of cornbread into each cup

distribute egg mixture on top

bake 15 minutes

let cool 5 minutes to set